I love simple food that sings with bold taste, and Grilled Salsa Verde Pepper Jack Chicken does just that. I show you how to marinate, grill, and melt cheese for a meal the whole family will ask for again, and you can see the full recipe on my site Grilled Salsa Verde Pepper Jack Chicken recipe.
My Dad James grilled this for us every summer and I still hear his laugh when the grill lights up.
Gathering Your Ingredients
- 1 ½ pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional, for serving)
The Tools That Help
I like a large bowl for the marinade, a good brush, and a reliable grill or grill pan. A meat thermometer helps you know the chicken is safe and juicy.
The Step-by-Step Process
- Mix salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large bowl to make the marinade.
- Add the chicken and turn to coat each piece.
- Cover and chill for at least 30 minutes or up to 2 hours.
- Preheat the grill to medium-high.
- Remove the chicken and throw away the used marinade.
- Grill each breast about 4 to 5 minutes per side until it reads 165°F.
- In the last minute, top each piece with a slice of pepper Jack to melt.
- Take the chicken off the grill and let it rest for a few minutes before serving.
Lighter, Healthier Touches
For a lighter plate, skip the cheese or use a thin slice of low-fat cheese and serve with lots of grilled veggies. If you want a one-pan dinner instead, try my take on a salsa verde chicken and rice skillet for an easy swap.
Perfect Pairings
I like warm tortillas, a fresh salad, or a simple corn salad with lime. For a cozy weeknight, serve it with a creamy side like the creamy pepperoncini chicken skillet for extra comfort.
Common Stumbles to Avoid
Do not skip discarding the marinade unless you boil it first. Thin-sliced chicken cooks fast, so watch the time. Overcooking dries the meat, and undercooking is unsafe. Use a thermometer and trust it.
Storing Your Creation
Cool leftovers and store in an airtight container for up to 3 days in the fridge. Reheat gently in a low oven or in a skillet with a splash of water to keep the chicken moist.
A Final Warm Word
I hope this recipe brings easy joy to your table the way it did to mine.
Answering Your Questions
How long should I marinate the Grilled Salsa Verde Pepper Jack Chicken?
I recommend at least 30 minutes and up to 2 hours for the best flavor. Longer than 2 hours can change the texture since the lime can start to firm the meat.
Can I bake the Grilled Salsa Verde Pepper Jack Chicken instead of grilling?
Yes, you can bake it at 400°F for about 18 to 22 minutes, or until it reaches 165°F, and add the cheese in the last 2 minutes to melt.
Is the Grilled Salsa Verde Pepper Jack Chicken spicy?
It has a nice kick from the pepper Jack and salsa verde, but you can tame it by using mild cheese and a milder salsa if you want less heat.
Print
Grilled Salsa Verde Pepper Jack Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Boldly flavored grilled chicken marinated in salsa verde and topped with melted pepper Jack cheese.
Ingredients
- 1 ½ pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional, for serving)
Instructions
- Mix salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large bowl to make the marinade.
- Add the chicken and turn to coat each piece.
- Cover and chill for at least 30 minutes or up to 2 hours.
- Preheat the grill to medium-high.
- Remove the chicken and throw away the used marinade.
- Grill each breast about 4 to 5 minutes per side until it reads 165°F.
- In the last minute, top each piece with a slice of pepper Jack to melt.
- Take the chicken off the grill and let it rest for a few minutes before serving.
Notes
For a lighter dish, skip the cheese or use low-fat cheese. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg
Keywords: grilled chicken, salsa verde, pepper jack cheese, easy chicken dinner, summer grilling